Deviled Egg Chicks
Switch up your table this year with these creative but simple twists on Easter Brunch! These deviled egg chicks use the same ingredients as classic deviled eggs, but are formed into cute chicks!
Deviled Egg Chicks
Description
Try this cute spin on deviled eggs for your Easter brunch.
Ingredients
- 12 hardboiled eggs, peeled
- 1/3 cup mayonnaise
- 2 tsp Dijon mustard
- Salt & pepper
- 1 carrot
- 24 black peppercorns
Instructions
Use a paring knife, cut the top half of the peeled hardboiled egg in vertical zig zag motions, just cutting through the first layer of egg white until you hit the egg yolk. It doesn’t have to be perfect.
Once you have cut around the whole egg, gently remove the top half of the egg white. Gently pop out the yolk and transfer to a bowl. Mash the yolk with the mayo, mustard and seasonings until very smooth.
Place the prepared yolk mixture into a piping bag fitted with a large tip. Pipe the yolk mix into each egg until the yolk peeks out of each egg. Place the top half of the egg on top.
Cut small triangles of carrot for the chicks beak. Place the carrot beak on each egg, as well as two black peppercorns for eyes. We used kitchen tweezers to make decorating easier.
Serve on a platter with some fresh herbs and enjoy!
Smoked Salmon Tart
Turn your favourite bagel into a decadent brunch tart. This is a perfect recipe to feed a crowd or cut into pieces for an appetizer.
Smoked Salmon Everything Bagel Tart
Description
Your favourite bagel turned into a decadent tart for brunch!
Ingredients
- One package of puff pastry, thawed
- 1 egg, beaten
- 2 tbsp of everything but the bagel seasoning blend
- One package of smoked salmon (about 85-100g)
- One 250g container of cream cheese, at room temperature
- Thinly sliced cucumber (about 1/4 of an English cucumber)
- 1/4 of a red onion, thinly sliced
- 2 tbsp capers, drained
- Fresh dill
Instructions
Preheat your oven to 425 degrees and line a baking tray with parchment paper. Roll out the thawed puff pastry so it is flat and in a rectangular shape.
Carefully transfer the puff pastry onto the baking tray. With a small paring knife, outline the perimeter of the puff pastry (about 1/2 of an inch), being sure not to cut all the way through. With a fork, poke holes in the middle of the puff pastry to prevent it from puffing up in the oven.
Brush the entire pastry with the beaten egg. Sprinkle the bagel seasoning on the 1/2-inch perimeter. Bake in the oven for about 20 minutes, or until the pastry is golden brown.
Carrot Mimosa
Top it off with a festive and seasonal carrot mimosa. Make it non-alcoholic by using sparkling apple juice or kombucha.
Carrot Mimosa
Description
A festive spin for Easter brunch, make it non-alcoholic with sparkling juice or kombucha.
Ingredients
- Carrot juice (we used our Be Fresh carrot orange ginger juice)
- Prosecco (or sparkling apple juice for a non-alc option)
- Carrot tops (or parsley) for garnish
Instructions
Fill each champagne flute halfway with carrot juice. Top with the Prosecco. Garnish each glass with green carrot tops. Cheers!
Related Posts
Secure Site